Recettes Classiques de Cuisine Tunisienne
Calling this book “The Bible of the Tunisian Kitchen” is no exaggeration, at least not from the point of view of the Jewish Tunisian community, many of whom now live in Israel and France. This French-language book first debuted in the 1970s. It encompasses an extensive collection of 250 recipes, including those for mezze and appetizers, main courses, and traditional sweets. The recipes themselves are short, clear and, as cooks testify, highly reliable. Author Edmond Zeitun explains how the dishes should look when finished and describes the traditional way of serving them.
Book details
- author
- Edmond Zeitun
- publisher
- Jacques Grancher
- Year published
- 1977
- Pages
- 253
